Black Bean Soup
- 6 slices of bacon, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 cups of chicken stock
- pinch of dried oregano
- pinch of cayenne pepper
- 1/2 teaspoon ground cumin
- 2 (14.5 ounce) cans black beans, rinsed and drained
- 14.5 fluid ounces water (just under 2 cups)
- salt and pepper to taste
- 1/3 cup green onion, thinly cut on the bias (reserve green for topping)
- 2 teaspoons sambal paste (adjust spice to taste)
- juice of 1 lime
- sour cream to garnish
- Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
- Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
- Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
- Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
- Stir in black pepper and cumin. Add salt to taste.
- Make the relish by stirring together minced green onion, sambal paste, and lime juice.
- Serve garnished with relish, chopped green onions, and sour cream.
